Ciencia y tecnología de los alimentos

Salazar-Vega et al.(2021).Chia protein hydrolysates: characterisation and emulsifying properties. International Journal of Food Science and Technology, DOI:10.1111/ijfs.14981

Ruiz-Ruiz et al. (2021).Films based on Salvia hispanica and clove oil: physical, optical and mechanical properties. Emerging Materials Research, DOI: 10.1680/jemmr.19.00009

Montserrat-de la Paz et al. (2021).Identification and Characterization of Novel Antioxidant Protein Hydrolysates from Kiwicha...Antioxidants, DOI:10.3390/antiox100506

De la Paz et al. (2021). Antioxidant and Anti-Inflammatory Properties of Bioavailable Protein Hydrolysates from Lupin-Derived Agri-Waste. Biomolecules. DOI:10.3390/biom11101458

Quintal-Bojorquez et al. (2021). Anticancer activity of protein fractions from chia (Salvia hispanica L.). Journal of Food Science, DOI: 10.1111/1750-3841.15

Martinez-Lopez et al. (2020). Nutraceutical value of kiwicha (Amaranthus caudatus L.). Journal of Functional Foods, DOI: 10.1016/j.jff.2019.103735

Jimenez et al. (2020). Oxidative stability of baby dehydrated purees formulated with different oils and germinated...LWT-Food Science and Technology, DOI:10.1016/j.lwt.2020.109229

Mosso et al. (2020). Effect of fermentation in nutritional, textural and sensorial parameters of vegan-spread...LWT Food Science and Technology, DOI:10.1016/j.lwt.2020.109339

Leo et al. (2020). Neuroprotective Effect Of Peptide Fractions from Chia (Salvia hispanica) on...Neurochemical Research, DOI: 10.1007/s11064-020-03085-0

Application of omics in food color